4 to 6 lbs. of catfish

ROUX:

1/4 c. oil
1/2 c. flour
1 lg. onion, chopped
1 clove garlic
3 tbsp. bell pepper, chopped
1 c. celery, chopped
1/2 c. green onions
Parsley to flavor
1 (No. 2) can Rotel tomatoes
Salt and pepper to taste

INSTRUCTIONS TO MAKE ROUX: Heat oil in heavy pot or Dutch oven. When oil is hot, gradually add flour, stirring constantly until well mixed. Lower flame and continue stirring until chocolate brown. Make a roux, by adding onions, seasonings, celery, onion tops, and 2 cups water. Add tomatoes. Cook together for about 1/2 hour. Add fish, which has been cut into individual pieces and seasoned. Cover with the sauce and let simmer for about 45 minutes. During the last 15 minutes of cooking time, if the sauce is too thick add additional water to make a nice gravy to serve over rice.